Fudge Brownies with Cookie Dough Frosting
Yesterday we had a double birthday celebration at my office, and my coworker was bringing in bacon chocolate rice krispie bars, so I knew I had a lot to compete with. Initially my plan was to go with a classic chocolate cake, which led to fudge brownies, which led to fudge brownie cupcakes, and if you’re going to make cupcakes, you need a great frosting… which is how you end up creating something that necessitates sending your coworkers an email warning them about catching the diabetes.
The other day I was telling you those Peanut Butter Bars were out of control, but that was a bit premature as these are probably worse. Their saving grace is that they are incredibly rich, so you probably won’t find yourself eating an entire tray of these like you could with those bars.
I will openly admit that I was terrified by the prospect of using 8 eggs and twice as much sugar as flour, but the end result is a delightfully fudgey brownie with a beautiful delicate-yet-crunchy top that hints of creme brulee.
These could easily stand on their own, or would also pair well with a nice ganache or a thin layer of almond buttercream, but I went all out and heaped on a thick chocolate chip cookie dough icing ala Ben and Jerry’s Half Baked ice cream.
Ben and Jerry’s Half Baked Cupcakes (Fudge Brownies with Cookie Dough Frosting)
Fudge Brownie Cupcakes
- 1 cup unsalted butter
- 6oz baking chocolate (6 squares)
- 4 cups granulated sugar
- 2 teaspoons vanilla extract
- 8 eggs (large)
- 2 cups ultragrain flour
- 4 tablespoons cocoa powder
- 1 1/2 cup chocolate chips
Chocolate Chip Cookie Dough Frosting
- 2/3 cups salted butter (at room temperature)
- 1/2 cup dark brown sugar (packed)
- 1/2 cup ultragrain flour
- 1/8 teaspoon salt
- 1 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon molasses
- 2 tablespoons half and half
- 1 cup mini chocolate chips
Fudge Brownie Cupcakes
||Melt butter and baking chocolate in a microwave safe bowl or double boiler. |
In a large bowl, cream melted butter and chocolate mixture. Add sugar and vanilla, and beat until fluffy. Beat in eggs one at a time. Add flour and cocoa powder and mix just until combined. Fold in chocolate chips.
Fill cupcake liners 3/4 full. Bake at 350 for 20-25 minutes, or until set. Do not place on the cooling rack until the brownie top has hardened slightly.
Brownie recipe adapted from How Sweet It Is
Cookie Dough Frosting
||In a large bowl, whip together butter and brown sugar until fluffy. Mix in flour and salt, then add powdered sugar, vanilla, molasses and half and half. Fold in 3/4 cup mini chocolate chips for a spreadable frosting and use the rest as a garnish. For a pipeable frosting, reserve the mini chocolate chips as a garnish. |
||Recipe and photographs from Mayhem in the Kitchen! |
Tagged: brownies, cupcakes, dessert, pipeable icing